Home » Beef Recipes » Slow Cooked Pulled BBQ Beef Sandwich
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Equipment
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Ingredients
- 1 tbsp Olive oil
- 800 g Northern Ireland Farm Quality Assured Brisket joint
- 2 Shallots finely chopped
- 2 Large Garlic cloves crushed
- 1 tsp Chilli flakes
- 400 g Tinned tomatoes
- 125 ml Apple cider vinegar
- 100 ml Honey
- 1 tbsp English mustard
To serve
- 8 Crusty rolls
- 4 tbsp mayonnaise
- 200 g Cherry tomatoes roughly chopped
- 4 tbsp Pickled red cabbage
- 120 g Sweetcorn
- 8 Cooked streaky bacon rashers roughly chopped
- A handful baby salad leaves
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Method
- Place the beef onto a chopping board, remove all string and flatten out.
- Heat olive oil in a large shallow casserole dish and seal the beef on both sides.
- Peel and finely shop shallots.
- Add shallots to the casserole dish and fry for a few minutes until golden.
- In a large jug, mix the remaining ingredients together.
- Pour over the beef and bring to a boil. Place the lid onto the casserole and set into a hot oven for 3 hours.
- Remove the casserole from the oven and lift the beef to a plate, cover with foil and keep warm.
- Set the casserole dish over a high heat and allow to simmer.
- until it turns to a thick sauce.
- Use two forks to shred the beef and return to the casserole. Mix into the sauce.
To serve
- Preheat an oven to 180oC / (Fan 160oC) / Gas mark 4.
- Chop tomatoes into quarters.
- Cut the rolls in half, spread with mayonnaise and fill with tomatoes, red cabbage, sweetcorn, bacon bits and salad leaves.
- Top with shredded beef and BBQ sauce.
- Serve with oven chips